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Cream sauces taste better with flat noodles, such as fettuccine or linguine,
because the cream sauce has more surface area to cling to.
The delicacy of clam and other seafood sauces is best matched by thin pasta,
such as linguine, thin spaghetti, Capellini or vermicelli.
For salads that have vegetables or chunky ingredients, be sure to choose a
pasta that will "catch" the other pieces of food, such as shells,
rotini, elbows, wagon wheels or rigatoni. Choose the size of pasta according
to the size pieces of the other ingredients. Example broccoli flowerettes
use rigatoni or mostaccioli. Peas use small shells, elbows or a short tube
shape macaroni.
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04/26/2012 | |
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